The Soft wheat flour is best used for cakes, cookies and pastries that should be tender and crumbly. It can also be used in fresh pasta, and produces a tender noodle. In general, soft wheat has less protein than hard wheat, which is typically used to make flour for bread.
When flour is mixed with water, the proteins in the flour bond together to form a gum-like material called gluten. Gluten gives bread its elasticity and it traps the gas formed by leavening agents like yeast or baking powder Because it has more protein, hard wheat flour also tends to have stronger gluten, making it best suited for bread baking. Soft wheat flour has less protein, and therefore weaker gluten, which allows baked goods to have a more delicate texture.